Kuttu Ki Poori/Puri is a deep fried indian flatbread made with kuttu (buckwheat flour). These poori are very popular in north india during navratri fasting. Kuttu poori is naturally gluten free and you need just 4-5 ingredients to make it.
Buckwheat flour or kuttu ka atta is a popular ingredient in many north indian fasting recipes. Kuttu atta recipes like kuttu ke pakode, kuttu ka cheela etc are prepared and served in vrat ki thaali.
Kuttu ke atte ke poori used to be served with vrat ki aloo sabji in my grandmother house and it is truly one heavenly combo. These satvic pooris are popular on Shivratri, Jananamashtami or other hindu fasting days.
The poori have a crispy nutty texture and once deep fried they remain crispy for long. You can pack them for travel or for tiffins too.
Always serve any kuttu recipe with yogurt or dairy. My grandmother used to advice it since buckwheat flour has a tendency to heat up the gut. Pairing it with cooling dairy balances it out.
You can serve these kuttu pooris with vrat ki aloo sabzi and a bowl of yogurt. Since rules of fasting differ from family to family, please check with elders in your family about what's allowed.
Jump to:
Ingredients
You need just 4-5 ingredints for this poori recipe.
- Kuttu Ka Atta- Buckwheat flour. Can be easily found in indian stores or in american stores (gluten free aisle)
- Cumin Powder- Can be skipped if you wish. However it does add a nice flavor.
- Raw Banana or Green Plantain - Or Taro root or boiled potato or sweet potato. Any starchy vegetable will do.
- Sendha Namak- Indian vrat dishes are prepared using sendha namak or rock salt.
- Oil for frying
Do Use A Starchy Vegetable
Kuttu Atta on its own is pretty dry in texture. Yes, you definitely can make poori dough with just the flour and water, however adding a starchy vegetables (mostly tubers)while making a dough has advantages as below.
- Enhance the taste of these poori
- Help in kneading and binding the dough together.
- Makes for a nice soft poori.
You may choose any kind of vegetable you like. My grandmother used potatoes, raw banana or boiled taro root (arbi). You can use sweet potatoes as well, since its just a small quantity, it wont make the poori sweet. Fine grate, not mash the vegetables.
How To Make Kuttu Puri (Step Wise Pictures)
- Boil the vegetable that you are going to use. I am using raw banana (green plantain), I boiled it for 8-10 minutes.. Do the same if you are using potatoes or taro.
- Peel the banana and once little cool to touch, fine grate.
- Take buckwheat flour in a large bowl or parat.
- Add the grated banana, cumin powder and salt it. Mix together with your fingers.
- Slowly add warm water and begin kneading.
- Knead into a firm yet soft dough. It should be smooth but not be sticky else you wont be able to roll the pooris. Pro Tip :- As needed add 1-2 tablespoon of water for dry dough or 1-2 tablespoon of buckwheat flour for a sticky dough.
- Divide the dough into equal portions. Roll into small balls.
- Place a dough ball on to a rolling surface and spread some oil on both sides.
- Using a roll pin, roll into a 3 or 4 inch circle. Dont apply too much pressure while rolling. Roll out thicker than you roll poori with wheat flour. Pro Tip:- Alternatively you can roll between two oiled plastic sheets or use a tortilla press.
Deep Frying Kuttu Pooris
- Heat up oil in a heavy kadai. Check the temperature of oil by adding a small portion of dough to it. If the dough comes sizzling up, its ready or frying. Pro tip:- Dont confuse sizzling and dough floating up to the top very fast. In latter case, the pooris might burn as soon as you add them to oil. It takes patience and practice to understand all these things and as you will make more and more pooris, you will get a hang of it.
- Once the oil is hot, gently and carefully slide the rolled pooris into the oil. Press the pooris slightly with a slotted spoon. It will flat to the surface puff up.
- Flip and press gently again. It will puff up fully.
- You will notice that the sizzling oil bubbles will calm down. This means that the poori is cooked through and ready to be taken out.
- Remove from the oil using a slotted spoon while draining the excess oil. Place on a paper towel lined plate to drain further.
Tips for Puffed Kuttu Pooris
- Finely grate the vegetable that you are using. I avoid mashing because sometimes chunks remain. Use a grater.
- When you are making the dough, add water slowly. Make a firm dough to start with. After resting, check and feel the dough and then if needed, you can always make it soft by adding a little water.
- The dough of kuttu poori is not as tight as that of regular atta poori. If you make very firm dough, neither you will be able to roll to properly plus the poori will be dry and hard.
- While rolling, dont roll thin pooris else they will tear. Since buckwheat has no gluten, it doesnt have that sort of elasticity as wheat. If you roll thin, the pooris will crack.
- If you want, you can use the same recipe with half kuttu atta and half singhare atta (chestnut flour).
Kuttu Ki Poori
Ingredients
- 1 cup kuttu ka atta buckwheat flour
- 1 small raw banana (yield heaped ⅓ cup after grating), or you may use potatoes or arbi (taro)
- 1 teaspoon cumin powder
- ½ teaspoon senda namak rock salt
- ⅓ -½ warm water adjust as needed
- Oil for deep-frying
Instructions
- Cut plantain into 2 or 3 depending on its length and add to boiling water. Boil for 8-10 minutes, covered. Note :- Boil the potatoes or arbi (taro) if you are using.
- Peel the banana and once little cool to touch, using a grater, fine grate it, dont mash.
- Take buckwheat flour in a large bowl or parat. Add the grated banana, cumin powder and salt it. Mix everything together with your fingers.
- Slowly add warm water and begin kneading. Incorporate water fully before adding more. I used a little less than ½ cup. Note :- Quantity of water needed will depend on how soft the grated vegetable is plus absorption quality of buckwheat flour.
- Knead into a firm yet soft dough. It should be smooth but not be sticky else you wont be able to roll the pooris. Rest the dough covered for 10 minutes. Pro Tip :- As needed add 1-2 tablespoon of water for dry dough or 1-2 tablespoon of buckwheat flour for a sticky dough
- Divide the dough into equal portions. Roll into small balls.
- Place a dough ball on to a rolling surface and spread some oil on both sides. Using a roll pin, roll into a 3 or 4 inch circle. Dont apply too much pressure while rolling. Roll out thicker than you roll poori with wheat flour.Pro Tip:- Alternatively you can roll between two oiled plastic sheets or use a roti/poori maker or a tortilla press.
Notes
- Finely grate the vegetable that you are using. I avoid mashing because sometimes chunks remain. Use a grater.
- When you are making the dough, add water slowly. Make a firm dough to start with. After resting, check and feel the dough and then if needed, you can always make it soft by adding a little water and kneading.
- The dough of kuttu poori is not as firm as that of regular atta poori. If you make very firm dough, neither you will be able to roll to properly plus the poori will be dry and hard.
- While rolling, dont roll thin pooris else they will tear. Since buckwheat has no gluten, it doesnt have that sort of elasticity as wheat. If you roll thin, the pooris will crack.
I'd Love to Hear from You!